* * * Popular Today * * *

This banana pudding is a Paula Deen recipe, and the first time I made it, I thought it was good, but I wanted it to be even better. After I made it the second time, I came to the conclusion that it was a little too much like whipped cream and not enough like pudding. I also thought it needed a little more flavor. So I cut back on the amount of Cool Whip, and I added some vanilla. Those changes not only improved the texture and flavor, they also improved the color. Now the pudding is light yellow instead of white.

This recipe is really easy, and if you need a great dessert in a hurry, I highly recommend this one. My whole family loves it. Here’s a look at some of the yummy ingredients that go into it:

This is a layered pudding, and the first layer is just a package of Pepperidge Farm Chessmen cookies.

Cover the cookies with half of the custard mixture.

Then a layer of sliced bananas.

The remaining custard goes on top of the bananas.

And top it all off with another package of Chessmen cookies. What could be easier? And it REALLY is delicious!

This is one of the best deserts I have ever tasted. My co-worker exposed this recipe to me at our seasonal party at work. IT WAS THE HIT. Just wanted to share my appreciation for this recipe. THANK YOU LOVE IT 🙂

5) Laura @ Winner Dinners said on November 27th, 2013

Tuwanda, thank YOU for such a nice comment! I’m so glad that you enjoyed the banana pudding. I like how it not only tastes great, it’s also super easy to make.

6) Lorraine Larsen said on November 29th, 2013

I tried this recipe for the first time. I didn’t use the vanilla pudding, I used banana cream pudding instead and let me say pure AWESOME!!!!!

My husband loves the classic vanilla wafer banana pudding and coincidentally he’s also a big fan of Paula Dean’s desserts so I have to make this for him to try!

8) Laura @ Winner Dinners said on May 29th, 2014

Summer, I’ll just bet he’s gonna love it!

9) Catherine said on June 7th, 2014

I make this recipe 3 times a year by request…..I use two boxes of pudding instead of one…banana flavored and French vanilla…it gives it great color consistency and awesome taste.

10) Amanda said on June 24th, 2014

This is a great desert for any special day. I make it for all holidays and any special day I can make up between, like girls day for the kids, super sunny day, rainy day pick me up. If you can think of anymore let me know. I would make it everyday if I could come up with enough reasons. It is so light and fluffy and has a really good texture with a fantastic taste…Best banana pudding ever.

11) Lisa Pitts said on August 23rd, 2014

I’ve been making this recipe for years. Instead of the added vanilla, I have always used two boxes of French Vanilla pudding, and I use heavy whipping cream, whipped almost to the texture of butter. Real whipping cream makes the pudding much thicker.

12) Danielle said on September 14th, 2014

I have been making this recipe for years for people(at their request). I usually use 2 small boxes (3.4oz each I think) of French vanilla pudding and the extra creamy Cool Whip, and that gives it that vanilla-y flavour and thick consistency. Before serving, you can stick it in the freezer for it to firm up more. I personally hate regular banana pudding 🙁 I love this Paula Deen recipe. I think the way that you layered it elevates it even more, I will have to try it!

13) Tamy said on October 11th, 2014

Can this recipe be made the night before or will the cookies become soft?

14) Laura @ Winner Dinners said on October 11th, 2014

Tamy, it’s better to make this dessert the same day you serve it if you can. The reasons are twofold: the bananas will probably start to turn a little brown and the cookies will begin to get soft.

15) Diane said on December 6th, 2014

I found some banana cream pudding on sale for a quarter, so I am happy to see that it tastes good using either flavor.

16) Judy said on May 22nd, 2015

Can someone tell me if it would be a big deal if I forgot to put in the sweetened condensed milk??? 🙁

17) Laura @ Winner Dinners said on May 22nd, 2015

Judy, since the sweetened condensed milk is very sweet, I’m sure it will have a huge impact. That’s too bad!

18) Edie said on June 22nd, 2015

I make this one all the time, sometimes Chessmen cookies, sometimes vanilla wafers, either way, it’s fabulous…made it for my husband yesterday for Father’s Day, my husband’s favorite dessert.

19) Sue said on June 29th, 2015

Great recipe. I made it for our congregational meeting potluck and there was none left. I made a couple of minor changes: I used 2 tsp. vanilla instead of 2 Tb., which seemed a bit much to me. I used banana cream pudding (one 3.5 oz. package plus half of another 3.5 oz. package). I used 6 bananas, and I dipped the slices in lemon juice to avoid browning. I couldn’t use all of the Chessmen cookies but that’s okay because some were broken. I think the 8 oz. CoolWhip was a good call (more would have been overly mousse-like). Such a pretty dish.

20) Debbie said on September 7th, 2015

Would love to use as a cake filling- any ideas?

21) mamaboo said on September 7th, 2015

Hey y’all. I’ve been making this for years but last night I thought mmmn salted caramel drizzle and banana…………. so I bought a jar of Smuckers salted caramel. Made Paula Deans pudding as usual BUT I mediumly (is that even a word????) drizzled salted caramel on top of the bottom layered cookies then proceeded as usual then mediumly to heavily drizzled on top of the cookies. I also put a dollop of Cool Whip on top of every Chessman (for looks). Brought it to the in-laws for a Labor Day BBQ……. I got “IT’S DELICIOUS!” from my mother-in-law! Success! Anyways needless to say it was like the big “O” in my mouth! So this is Mamaboos Fancy Delicious version of Miss Paula Deans “Not Yo Mama’s Banana Pudding. Thanks y’all!

22) donna said on November 6th, 2015

Does it go in the oven? I see one recipe that says preheat 350.

23) Laura @ Winner Dinners said on November 10th, 2015

Donna, nope this one doesn’t go in the oven.

24) Hermione said on December 12th, 2015

I’ve made this banana pudding before and most of my family actually like it the next day or even the day after that because the cookies soften a little bit and the bananas don’t turn brown.

25) maureen said on December 21st, 2015

It’s BETTER to make this the day BEFORE you want to eat it!!! The cookies soften and that makes the whole consistency better (more like a cream pie) and much more luscious! Softer cookies, better taste!

26) Laura @ Winner Dinners said on December 21st, 2015

I prefer to make it on the day I serve it because I like the bananas to be as fresh as possible, but I usually make it several hours before I serve it so that it has time to chill.

27) Elle said on April 15th, 2016

Has anyone made this an “adult” banana pudding by adding some kind of liquor? I was thinking rum or nocello. Thoughts?

28) Elle said on April 19th, 2016

Well, I decided to split the extracts, 1 tablespoon vanilla, 1 tablespoon rum. I took a quick taste of the pudding before mixing it with the whip cream, etc. and it was only a subtle rum taste. Next time I’ll use real Rum. 😉 and maybe the final time use only rum. I like trying different options.

29) Julian said on August 30th, 2016

Where did you get the Chess design?

30) Laura @ Winner Dinners said on August 30th, 2016

Julian, I have seen those cookies at several grocery stores, including Target.

31) Mary said on April 21st, 2017

I use pecan sandys instead of the chess cookies. Much cheaper and taste just as good if not better. You can also get them without the pecans.

————Welcome!————

Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.